Cooking Instructions
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Step 1
Mince one of the
Garlic (1 clove)
.
Step 2
Slice 1/4 inch off of each end of the
Lime (1)
and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
Step 3
Sauté
Sweet Potato (1)
in a greased skillet over medium heat until they start to brown a bit. I like to use spray olive oil to keep the amount of oil down.
Step 4
Add the minced garlic and the
Black Beans (1 can)
. Cook until the beans are heated through and the garlic has cooked.
Step 5
Add
Low-Fat Coconut Milk (1/4 cup)
,
Cayenne Pepper (1/4 tsp)
, and
Ground Cumin (1 tsp)
. Mix well. Turn the heat down to low to keep the filling warm if you’re not quite ready to serve yet. This will also give the flavors a chance to mesh together.
Step 6
To make the Carrot and Kale Slaw, add the
Kale (1 cup)
and
Carrot (1/2)
to a large bowl. Add Lime Juice and 1/2 teaspoon of
Sesame Oil (1/2 Tbsp)
to the bowl. Toss until everything is evenly coated.
Step 7
To make the Peanut Sauce, cut the
Jalapeño Pepper (1)
in half and remove the seeds. Place the
Peanut Butter (1/4 cup)
, jalapeno, a
Garlic (1 clove)
, juice from the rest of the lime,
Low-Fat Coconut Milk (2 Tbsp)
and a tablespoon of water in the food processor. Pulse until the jalapeño and garlic are chopped up and everything is well mixed together and incorporated.
Step 8
Warm the
Small Corn Tortillas (10)
by placing them in a pan over high heat for about 10 seconds on each side.
Step 9
Put the sweet potato and black beans mixture in first, top with slaw and peanut sauce, and garnish with a few bits of
Fresh Cilantro (to taste)
. Serve with Lime Wedge and enjoy!
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